1 Prepare all the vegetables and set aside.

Transcription

1 Speedy stir fry by Lyndon Gee Top tip Stir-fry is a very versatile dish in which you can use any meat, fish or vegetables you have to hand. Serves 4 Ingredients: 300g vegetables, finely shredded (e.g. cabbage, carrots, mushrooms, peppers) 2 tablespoons oil (any vegetable oil) 350g lean pork, sliced (or a stir fry pack; or chicken or turkey) 1 tablespoon soy sauce 2 teaspoons Chinese 5 spice (available in most supermarkets) 2 onions, thinly sliced 2 cloves garlic, crushed ½ red chilli (or pinch chilli flakes or cayenne pepper) 2 tablespoons water Method 1 Prepare all the vegetables and set aside. 2 Heat a wok or large frying pan over a high heat and add 1 tablespoon of the oil. Once hot, add the meat and stir fry for 3-4 minutes. Remove the meat from the wok and put into a bowl, add the soy sauce, sprinkle with the Chinese 5 spice, mix well and set aside. 3 Heat the remaining oil in the wok and add the onions. Stir fry for 2 minutes then add the garlic and chilli and stir for 1 minute. 4 Add the mixed vegetables and return the meat to the wok, stir for 2 minutes, add the water, cover with a lid and cook for a further 1 minute. Mix well and serve immediately with rice or noodles. Allergy Advice: Recipe contains Gluten. Gluten free soy sauce is called tamari. Serve with Gluten free noodles or brown rice. Calories % Sugar 6g 7% Each portion contains Fat 9g 13% Saturates 2g 10% of an adult s guideline daily amount Salt 0.8g 13% Fibre 3g 12.5%

2 Vegetables Every year in the UK we throw away 12.5 billion worth of good food, costing the average family up to 60 a month. The good news is that there are some quick and easy things we can all do to reduce the amount of food we throw away. Here are a few of our favourites to make the most of your vegetables. Storage Most vegetables will keep fresher for longer if stored in the fridge and in the bag or pack they came in. Keep onions and potatoes in a cool dark place. Top Tips Tired vegetables are great in a stir fry, soup, sauce or casserole. Leftover vegetables are lovely added to pasta or rice dishes. Put soft carrots in a glass of water in the fridge and they will perk up. Peel and chop carrots, onions, peppers, onions etc and bag and freeze. Just take out as much as you need each time you cook, reseal the remainder and return to the freezer. Don t forget! Your vegetable peelings and unusable salad leaves are perfect ingredients for your compost bin. Or if you have a food waste collection you can pop them in there. For handy tips and recipes to help reduce food waste, visit lovefoodhatewaste.com

3 Vegetable Soup Serves 4 Ingredients: Jenn s Recipe Book 1 tablespoon oil 25g butter 1 large onion, chopped 125g leeks, rinsed and sliced 280g parsnips, peeled and chopped 400g carrots, peeled and chopped 1 large potato, peeled and chopped 900ml (1 pint) vegetable stock 8-10 tablespoon milk (optional) Seasoning and nutmeg 2 tablespoon chopped parsley Allergy Advice: Recipe contains milk but this can be omitted. Method 1. Heat oil and butter and cook onions and leeks over medium heat for 4-5 mins until soft. 2. Add parsnips, carrots and potato and cook for 2-3 minutes. 3. Pour in stock, bring to boil then simmer for minutes until vegetables are tender. 4. Blend or mash and then add milk (optional) to required consistency. 5. Season with salt, pepper and nutmeg, then stir in parsley. 6. Reheat gently and serve. Time saver This recipe is great for using up leftover vegetables and makes enough for a meal today and one for the freezer.

4 Date Labels The most important date to follow for food safety. USE BY: 08 DEC 2016 means eat me or freeze me before this date. BEST BEFORE: 3 MAY 2016 means it's safe to eat after this date but it will be at it's highest quality before this date. Every year in the UK we throw around 12.5 billion worth of food, costing the average family almost 60 a month. The good news is that there are some quick and easy things we can all do to reduce the amount of food we throw away in date. Use-By Food can be eaten or frozen right up to the end of this date. Follow storage instructions on packs. Use-by dates are usually found on chilled products such as meat, soft cheeses and dairy-based desserts. Best Before These dates refer to quality rather than food safety. Foods with a best before date should be safe to eat after the best before date, but they may no longer be at their best. One exception is eggs - never eat eggs after the best before date. Best before dates are usually found on items with long shelf lives such as frozen, tinned or dried foods, and pre-packed fruit and vegetables. Display Until and Sell By You can ignore these dates as they are for shop staff, not for shoppers. For handy tips and recipes to help reduce food waste, visit lovefoodhatewaste.com

5 Bread and Butter Pudding By Hovis and Tesco Rescue recipe Great for using up excess or slightly stale bread. Sweet or savoury, you decide. Serves 4 Ingredients: Base 6-8 slices white bread 50g (2oz) butter 2 eggs 400ml (14fl oz) milk Pinch of salt Savoury version 1tablespoon vegetable oil 1/2 onion, finely chopped 2 rashers back bacon 1 red pepper, deseeded and diced 25g (1oz) white cheese, grated Sweet Version 25g sugar ¼ teaspoon vanilla extract 50g raisins, other dried fruit or chocolate Savoury version 1. Preheat oven to Gas 5, 190ºC, fan 170ºC. 2. Heat the oil in a pan and fry the onion until soft. Add bacon and pepper and fry over a high heat until the bacon is browned. 3. Butter an ovenproof dish. Thickly butter one side of the bread slices, cut into triangles and arrange in the dish. Spoon over the onion and bacon. Beat the eggs and milk together and pour over. Top with cheese and bake for 20 minutes until golden. Sweet version 1. Preheat oven to Gas 5, 190ºC, fan 170ºC. 2. Butter the bread, cut into triangles and place in an oven proof dish. 3. Sprinkle over the raisins, other dried fruit or chocolate chips. 4. Mix together the eggs, milk, sugar and vanilla extract to make the custard. 5. Pour the custard over the bread and allow to soak for minutes. 6. Sprinkle a little extra sugar over the top and bake for minutes. Allergy Advice: Contains egg, milk, butter & cheese.

6 Bakery Every year in the UK we throw away 12.5 billion worth of good food, costing the average family up to 60 a month. The good news is that there are some quick and easy things we can all do to reduce the amount of food we throw away. Here are a few of our favourites to make the most of your bakery products. Top Tips Most bakery products have a best before date - these dates refer to quality, so your bakery products can be eaten after this date, but may no longer be at their best. Sliced breads, pitta breads, crumpets and bagels (slice before freezing) are all great for freezing and can be toasted straight from frozen as and when you like. Spread the crusts from a loaf with garlic butter and toast under the grill, cut into fingers for a quick snack. Lovely leftovers Turn slightly stale bread and leftover bread crusts into breadcrumbs, and store in the freezer to use later. Use up leftover croissants and muffins to make a traditional bread and butter pudding with a twist. Freeze leftover cake in slices; defrost slice by slice for a tasty treat. Did you know? Storing bread in the fridge can make it go stale quicker. The best place to store bread is in a cool, dark and dry place, your bread bin or store cupboard is perfect. For handy tips and recipes to help reduce food waste, visit lovefoodhatewaste.com

7 Fruity Pancakes By Caroline Marson, Banbury Top Tip A great way of using up excess milk, soft fruits and over-ripe bananas. Serves 2 Adults Ingredients: 1 egg lightly beaten 300ml (½ pint) milk 150g plain flour 2 teaspoon baking powder Handful of whatever fruit you have, for example, blueberries, strawberries, raspberries or banana or a mixture of the above. 1. Chop up the fruit. 2. Mix together the egg, milk and chopped fruit. 3. Sieve the flour with the baking powder into a large bowl and stir in the 'wet' ingredients. The batter will look lumpy. 4. Transfer to a mixing jug, allow to stand for 10 minutes. 5. Heat a lightly oiled frying pan over a medium heat until smoking hot, turn the heat down and pour small amounts of batter into the pan. Cook in batches on each side until golden. 6. Flip the pancakes, keep them warm until you have finished cooking all the pancakes. 7. Serve alone or with the banana ice cream. Allergy Advice: Contains eggs, milk and wheat flour. and Banana Ice Cream A great recipe for using up bananas past their best. Spotted bananas are often sold off cheaply so snap them up and make this amazingly simple ice cream. It contains no cream or sugar so it s really good for you too. Ingredients: 8 ripe bananas (or however many you have). 1. Peel bananas and freeze. 2. Allow to soften for 20 minutes then put into a food processor and whizz until thick and creamy. Serve immediately or refreeze.

8 Dairy Every year in the UK we throw around 12.5 billion worth of food, costing the average family almost 60 a month. The good news is that there are some quick and easy things we can all do to reduce the amount of food we throw away. Here are a few of our favourites to make the most of your dairy products. Top Tips Store your dairy products in the fridge. Keeping your fridge cool, below 5 degrees, will keep them fresher for longer. Wrap cheese well after opening to stop it drying out. Keep an eye on use-by dates. Milk, yoghurt, cheese and butter can all be frozen for later. Grate hard cheeses before freezing to use straight from the freezer on pizzas, omelettes and pasta bakes. Lovely leftovers Leftover yoghurt tastes great on cereal and added to smoothies. Add cream that needs using up to curries, and use up crème fraiche in pasta sauces. Did you know? Leftover cream can be frozen, just whip it first! For handy tips and recipes to help reduce food waste, visit lovefoodhatewaste.com

9 Fruit Buns By Caroline Marson, Rescue Recipe These will make use of any slightly soft fruits you have such as apples, pears, apricots, plums, bananas, rhubarb, gooseberries, nectarines, blackberries, raspberries or strawberries. Makes 12 buns Preparation time: 15 minutes Cooking time: 15 minutes Ingredients: 175g soft butter or margarine 175g soft brown sugar 125g self-raising flour 50g coconut or ground almond 2 grated apples or other fruit (roughly chop if soft fruit) Zest of 1 orange 2 large eggs, lightly beaten Icing sugar to dust 1. Put the butter and sugar in a bowl and beat until smooth. Gradually add the eggs beating between each addition. Sieve the flour and fold into the mixture with the coconut or ground almonds, orange zest and chopped fruit. 2. Preheat the oven to 180 C (350F) gas mark 4. Put the silicon cases or paper cake cases in a yorkshire pudding/muffin tray. 3. Fill them two-thirds full with the cake mixture. Place a few chopped fruits on the top. Dust with icing sugar and cook for minutes. 4. Put onto a wire rack to cool. To freeze: Cool, pack, label and freeze for up to 3 months. To use: Defrost overnight and warm in low oven for a few minutes to freshen up. Allergy Advice: Contains eggs and wheat flour.

10 Fruit Every year in the UK we throw away 12.5 billion worth of good food, costing the average family up to 60 per month. The good news is that there are some quick and easy things we can all do to reduce the amount of food we throw away. Here are a few of our favourites to make the most of your fruit. Storage Most fruit will keep fresher for longer if stored in the fridge, in the bag or pack it cames in. Store bananas and whole pineapple out of the fridge and keep bananas away from other fruit as they will make them over-ripen. Top Tips If you like to have fruit, in a fruit bowl, at room temperature just keep a small amount in there and top up out of the fridge throughout the week. Overripe fruit is great in a smoothie, crumble or can be made into a jam or compote. Use up fruit on cereal and in curries. Don t forget! Your fruit peelings are perfect ingredients for your home compost bin or food waste collection. For handy tips and recipes to help reduce food waste, visit lovefoodhatewaste.com

11 Loaded Potato Wedges Recipe by Caroline Marson, Banbury Serves: 4-6 Prep time: 10 minutes Cooking time: minutes Ingredients: 750g potatoes 150g grated hard cheese 6-8 slices bacon/ham (or whatever quantity you have) 4 medium spring onions Oil for cooking A great way to use up potatoes, bacon or ham. There's even a way to use bagged lettuce! 1. Preheat the oven to 200ºC/fan 180ºC/gas mark Wash the potatoes. Chop into wedges (no need to remove the skin unless they are sprouting). Drizzle a little oil over the potatoes and pop in the oven for minutes until golden. 3. Whilst the wedges are cooking grate the cheese, chop the bacon/ham and spring onions. 4. When nearly ready sprinkle over the grated cheese and bacon/ham and bake in the oven until cooked. Variations: To spice up your wedges sprinkle with a little paprika, chilli powder or cumin. Vegetarian? then omit the meat. Non Pesto Sauce Recipe by Richard Fox Replace classic pesto ingredients for bagged salad leaves, mixed nuts and cheddar offers a simple, tasty and cheap alternative. 1 big handful of mixed green leaf (such as rocket, watercress and spinach) - about 50g 1 large thumb-size piece of cheese - about 25g 1 teaspoon of nuts 1 clove crushed garlic 50ml olive oil Salt and pepper to taste 1. Blend all the ingredients in a food processor until combined to desired consistency. Allergy Advice: Contains nuts and cheese. They can be omitted and it's still tasty without them.

12 Potatoes Every year in the UK we throw away 12.5 billion worth of good food, costing the average family up to 60 a month. The good news is that there are some quick and easy things we can all do to reduce the amount of food thrown away. Here are a few of our favourites to make the most of your potatoes. Versatile Potatoes are very versatile you can have jacket potatoes, roast potatoes, chips or wedges and mashed potato to name a few! Freeze for later They're guaranteed to be crispy and golden if you parboil and then freeze them. You can cook them straight from frozen. If you have a few potatoes that you need to use, boil them and make mashed potato then freeze it in portions to use later. Lovely leftovers Keep hold of potato peelings, sprinkle with salt, pepper, paprika or chilli and pop in the oven. FREE crisps the children will love! Did you know? You should store your potatoes in a cool, dark place. It's safe to eat a potato once its sprouted but remember to remove the sprouts. For handy tips and recipes to help reduce food waste, visit lovefoodhatewaste.com

13 Quick Use-Up Pizza Allergy Advice: Contains wheat and cheese. Try making with gluten free bread. If you have a dairy allergy please omit the milk from the recipe. Time saver This recipe is a quick and simple way to use up any leftovers. It's faster and cheaper than a take away too. Make this right now, throw onto a halved baguette anything that you ve got in the fridge to make a wicked pizza addict munchie. No baguettes? Then try naan bread, half muffins, half bread rolls, tortilla wraps for a thin base or use store cupboard ingredients to make a no yeast pizza base. Preparation time: 10minutes Cook time: 10 minutes Makes 6 1 baguette, chop into three and then split in half 1 garlic clove, halved 2 tablespoon olive oil 4 tablespoon pizza topping/tomato puree 200g any leftover cheese like Edam, Gruyere, Cheddar, sliced or grated Pinch of oregano No yeast pizza base 275g flour (2½ cups) 175ml water (¾ cup) 2¾ teaspoon baking powder 1 tablespoon oil 1. Preheat the oven to 200 C (400F) gas mark Rub a halved garlic clove over the split baguette. Drizzle with olive oil. Put onto a baking tray in a hot oven for 5 minutes. 3. Spread pizza topping thinly over the hot bread. 4. Top with the cheese and any other topping that you have in the fridge (see list below). Bake for a further 5 minutes. Sprinkle with dried oregano and arrange on a serving plate. Suggested additions to topping: any cheese such as Edam, Cheddar, Gruyere, Brie, goat s cheese etc, capers, anchovies, leftover chopped or sliced cooked turkey, chicken or ham, sweetcorn, peas, Parma ham, ham or sausage, cream cheese, tuna, olives, sliced mushrooms, chopped, leftover cooked or roasted vegetables, pesto, sun-dried tomatoes, frozen prawns, sliced peppers, sliced courgettes, mixed cheeses, salami slices. 1. Mix dry ingredients and add 175ml water (¾ cup) of water. 2. Stir until it forms a ball. If the dough is stiff add more water a little at a time. The dough should be soft, not sticky. 3. Knead on a floured surface for 3-4 minutes. 4. Roll out into a pizza shape and add toppings as above. 5. Cook for minutes at 200 C or gas mark 6.

14

15 Vegetable Curry By Clover Hutson Ingredients: Curry 1 tablespoon oil 1 onion Grated fresh ginger (to taste) 2 cloves of garlic 1 teaspoon of chilli powder 1 teaspoon cumin or 2 tablespoon of curry powder, if 1 teaspoon turmeric you don t have an array of spices. 1 teaspoon coriander 1 teaspoon Garam Masala Vegetables (whatever you have) Tomatoes, tin of chopped tomatoes, salad tomatoes and tomato puree (whatever you have or you can use all 3!) 150ml (5 fl oz) water Flat bread 200g self raising flour 100ml (3½ fl oz) water 1 teaspoon salt Allergy Advice: Flat bread contains wheat flour. Use a substitute flour if you have an allergy. A great way to use up any leftover vegetables and you can also add any leftover meat. 1. To make the curry, soften the onions and add all of the garlic, ginger and spices into a pan and cook for a minute or two to release their flavours. 2. Add the chopped tomatoes, salad tomatoes and tomato puree, a combination of all 3 or whichever you have. 3. Chop and add the vegetables you have. 4. Now add these to the pan and leave to simmer for at least an hour. 5. Cook the rice. Each person will need 75g of rice or ¼ of a mug. 6. To make the bread, combine all the ingredients together to form a smooth dough. Divide into 4 pieces and roll out to a few millimeters thick on a floured surface. 7. To cook, simply pan fry for a few minutes on each side in a little olive or rapeseed oil until golden brown or, alternatively, put straight onto a ridged grill pan or barbecue. 8. Serve with rice and Love Food Hate Waste flat bread.

16 Freezer Every year in the UK we throw away 12.5 billion of good food costing the average family up to 60 per month. Using the freezer more can help save time, money and effort so here are a few top tips for using the freezer remember it s just a colder cupboard! Top Tips When shopping, buy a combination of frozen and fresh foods for convenience and check to see if fresh foods can be frozen for later. Foods with use-by dates can be frozen right up to the end of that date. When cooking, save time by doubling up on family favourites such as lasagne, bolognese sauces and curries; eat one for dinner and freeze one for later. Successful freezing Keep a freezer list; note down items as you put them in the freezer and cross them off as you take them out. There are lots of ways to save space in your freezer. Use the smallest possible containers, freeze liquids in bags (freeze them flat first) and remove any unnecessary packaging (cut out cooking instructions). Label containers and bags with their contents and the date that you freeze them. Seal well and exclude air to prevent freezer burn. Did you know? Most foods can be frozen, from tomatoes to cooked leftovers. On pre-packed food, look for the snowflake logo. For handy tips and recipes to help reduce food waste, visit lovefoodhatewaste.com

17 Egg Stir Fried Rice by Women s Institute Cook once, eat twice This stir fried rice is a great way to use up leftover cooked rice and any vegetables and cooked meat or fish you have in the fridge. Serves 2 Ingredients: 1 tablespoon olive oil 1 onion, finely chopped About 160g leftover vegetables, such as carrots, beans, peas, broccoli, sweetcorn, courgettes and mushrooms 150g leftover cooked rice 2 lightly beaten eggs Salt Black pepper Allergy Advice: Contains egg 1. In a non-stick frying pan, heat the oil and cook the onion for 2-3 minutes or until soft. 2. Add the leftover vegetables and stir fry until hot, add the leftover rice and keep stirring over the heat until piping hot. 3. Add the eggs, stirring quickly until the egg is cooked. 4. Season well and serve. Rice safety note: It is best to serve rice that has just been cooked. If that isn't possible, cool the rice as quickly as possible and keep it in the fridge for no more than one day before re-heating until piping hot. Never re-heat rice more than once.

18 Perfect Portions Every year in the UK we throw away 12.5 billion worth of good food, costing the average family up to 60 per month. The good news is that there are some quick and easy things we can all do to reduce the amount of food we throw away. Here are a few of our favourites for measuring everyday portions. Mug A mug is handy for measuring uncooked rice. 4 adults = Full mug, 300ml. 2 adults = Half a mug, 150ml. Tablespoon Ideal for measuring child portions. Use 2½ tablespoons for rice, beans or dried fruit. Scales Kitchen scales are great for measuring exact portions. Spaghetti measurer Stand bundles of uncooked spaghetti on our handy measurer to get perfect portions. The portion calculator at lovefoodhatewaste.com removes the guesswork when it comes to portions, helping you cook and serve the right amount. If you have a smart phone download the free Love Food Hate Waste App which includes a handy portion calculator.

19 Simple Smoothie Surprise Recipe from Daniela Robinson, Derbyshire resident. Winning entry for Wasting Food it's bananas competition. Top tip These smoothies can be made with any fruit which needs using up. They are simple, smooth and very tasty Ingredients: Any types of fruit that may need using up out of your fruit bowl, for example oranges, bananas, apples, melons, coconut, grapes, apricots, mangoes. Milk Yoghurts that need using add to the taste and thickness. 1. Chop up all of the fruit. 2. Throw it all into a blender. 3. Add a liquid of your choice - milk / fresh juice / yoghurt. 4. Add ice. 5. Enjoy! Variations: You can substitute normal milk for almond milk if you are vegan. Other ingredients can be added, such as ice to make it into a lovely summer comfort smoothie, try adding mint for flavouring or honey to sweeten and yoghurt to thicken. You can also freeze smoothies in the summer in moulds for a nice cooling treat.

20 Fruit Every year in the UK we throw away 12.5 billion worth of good food, costing the average family up to 60 per month. The good news is that there are some quick and easy things we can all do to reduce the amount of food we throw away. Here are a few of our favourites to make the most of your fruit. Storage Most fruit will keep fresher for longer if stored in the fridge, in the bag or pack it cames in. Store bananas and whole pineapple out of the fridge and keep bananas away from other fruit as they will make them over-ripen. Top Tips If you like to have fruit, in a fruit bowl, at room temperature just keep a small amount in there and top up out of the fridge throughout the week. Overripe fruit is great in a smoothie, crumble or can be made into a jam or compote. Use up fruit on cereal and in curries. Don t forget! Your fruit peelings are perfect ingredients for your home compost bin or food waste collection. For handy tips and recipes to help reduce food waste, visit lovefoodhatewaste.com